Moroccan Fava Bean and Vegetable Soup - beans

Method

• Skin the fresh favas: bring a medium pot of salted water to a boil.
• Fill a bowl with ice water.
• Drop the shelled fava beans into the boiling water and boil 5 minutes.
• Drain and transfer immediately to the cold water.
• Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
• Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery.
• Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni.
• Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender.
• Remove and discard the bouquet garni.
• Puree the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes.
• Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat.
• Turn the heat to low, cover and simmer, stirring often, for 30 minutes.
• Taste and adjust salt and pepper.
• Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.